Gluten Free Melting Chocolate Cake with a Honey Peanut Butter Center! #glutenfree #PeanutButterBuzz

Ingredients: 

• 1 stick of Butter, + 1 tbsp Butter + Additional melted for brushing
• 1 Tbsp Cocoa Powder
• 1/4 cup White Rice Flour + 1 Tbsp additional
• 6 oz High Quality Milk Chocolate, chopped coarsely
• 3 Tbsp Peanut Butter & Co Bee’s Knees Peanut Butter
• 1 Tbsp Powdered Sugar
• 1/2 cup Sugar
• 3 Large Eggs, room temperature
• 1 tsp Finely Ground Sea Salt

Directions: 

1. Preheat your oven to 425 Degrees
2. Melt 1 Tbsp of butter in a small bowl in the microwave (30-45 seconds). Brush on the inside of 4 6-8 oz ramekins.
3. In a small bowl mix together 1 tbsp white rice flour and your cocoa powder with a fork. Put a little in each ramekin and shake around until the inside is covered. tap them upside down over the sink to get any extra out. Place the prepared ramekins on a baking sheet and set aside.
4. In your stand mixer add your eggs, sugar and salt. Put on medium speed and let mix together until it is a well combined and a light yellow color (at least a few minutes). It’s ok to let it go until you’re ready for it
5. In a medium sauce pan add your stick of butter (chopped into small pieces) and your chocolate. Melt together over medium heat until everything is melted, shiny and smooth. Be careful not to burn your chocolate. Once it is melted, remove from heat and allow to cool for a couple minutes.
6. In another small bowl mix together your 1 tbsp butter, 3 tbsp of Bee’s Knees peanut butter and 1 Tbsp Powder sugar. Use a fork and mix until smooth.
7. With a silicone spatula, slowly fold in your chocolate mixture to your egg mixture. You can use your mixer but a gentle folding in works best. Once it is folded in and your mixture looks like a nice chocolate pudding, add in your 1/4 cup of white rice flour. Fold in.
8. Pour your chocolate batter into each ramekin, filling it only 2/3 full. Add in a large scoop of the peanut butter mixture to the center (1 Tbsp sized). Top with more of your chocolate mixture.
9. Bake for 16 minutes until the top starts to crack and it jiggles a little.
10. Remove from the oven and move your ramekins immediately to a cooling rack and let them sit 8 minutes before serving.
11. While your cakes are still warm (use your oven mitts!) place a plate on top of your ramekin. Carefully flip the ramekin with the plate underneath, and tap the top of the ramekin. Your cake should come right out and not break.
12. Dust with powdered sugar if you want – now dig in!

These are great with a scoop of vanilla ice cream or even a big glass of milk! Enjoy :).

This recipe is part of the Food Challenge with eight other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!